Sopa de Papas (Potato Soup)

Ingredients

• 1 cup Mashed potatoes
• 1 cup Chicken, veal, or beef stock
• 1 cup Milk
• 1 tablespoon Butter
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1 leaf Bay leaf
• 1 tablespoon Flour
• slices Bread (Quantity estimated (not specified in original recipe))
• tablespoon Butter (Quantity estimated (not specified in original recipe))
• tablespoon Grated yellow cheese (Quantity estimated (not specified in original recipe))
• tablespoon Red sweet pepper (Quantity estimated (not specified in original recipe))
• teaspoon Chopped parsley (Quantity estimated (not specified in original recipe))

Instructions

1. 1In a saucepan, combine mashed potatoes, chicken, veal, or beef stock, milk, butter, salt, and bay leaf. Bring to a simmer over medium heat.
2. 2In a small bowl, whisk the flour with a little bit of the soup liquid to create a slurry. Add the slurry to the simmering soup and cook, stirring constantly, until slightly thickened. Remove the bay leaf. Strain the soup to remove any lumps, if desired.
3. 3Cut the bread into thin, round slices, about the size of a nickel. Butter the bread slices and toast them until golden brown.
4. 4Place a small pile of grated yellow cheese on each toast. Top with a piece of red sweet pepper and a pinch of chopped parsley. Serve the hot soup with the prepared toast.